There’s something incredibly comforting about a warm bowl of homemade soup simmering on the stove. This Mexican-style shell soup is packed with seasoned ground beef, tender vegetables, toasted pasta shells, and a rich tomato broth that tastes like it cooked all day — even though it comes together surprisingly easily.

The toasted pasta gives the soup a deep, homemade flavor, while the fresh vegetables and herbs make every spoonful hearty and satisfying. It’s the kind of affordable family meal that both kids and adults happily ask for again and again. Serve it with warm bread or tortillas and enjoy a cozy dinner everyone will love.

Ingredients

• 1 pound ground beef
• 1 tablespoon cooking oil
• 1 small onion, diced
• 2 celery stalks, sliced
• 1 medium carrot, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 cup diced bell peppers (any color)
• 2 medium Roma tomatoes, diced
• 2 tablespoons tomato paste
• 1 tablespoon beef bouillon
• 1 medium potato, peeled and chopped
• 5 cups water
• 1 1/2 cups small shell pasta
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Instructions

Heat a large soup pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once the meat is fully cooked, carefully drain any excess grease.

Add the onion, celery, and carrot to the pot. Stir and cook for about 4 minutes until the vegetables begin to soften and release their flavor.

Mix in the garlic, cumin, and black pepper. Stir for about 30 seconds until fragrant.

Add the bell peppers, tomatoes, tomato paste, and beef bouillon. Stir everything together well and let it cook for 2 minutes so the tomato paste develops a rich flavor.

Pour in the water and stir thoroughly. Add the chopped potato and bring the soup to a gentle boil.

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender.

While the soup cooks, heat the cooking oil in a skillet over medium heat. Add the shell pasta and stir constantly for several minutes until lightly golden and toasted. Be careful not to burn it.

Add the toasted shells to the soup and stir well. Simmer uncovered for another 10 minutes, or until the pasta is perfectly tender.

Stir in the fresh cilantro and taste the broth. Add salt if needed.

Serve hot with warm bread, tortillas, or crackers.

Notes & Tips

• Toasting the pasta before adding it to the soup gives the broth a deeper, richer flavor and helps the shells hold their texture better.
• For extra spice, add chopped jalapeños or crushed red pepper flakes.
• Ground turkey or chicken can be substituted for the beef if preferred.
• This soup thickens slightly as it sits, making leftovers even more delicious the next day.
• A squeeze of fresh lime juice right before serving adds a bright, fresh finish.

If you try this recipe, share it with family and friends and let everyone know how you made it your own. Homemade comfort food always tastes better when shared!